Jak to robi chef kuchni - Photocuisine-
196
EN_01231713_2977
PHOCutting off the surplus of pastry around the edge of the mold with a rolling pin
Not available for books in FR
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EN_01231713_2979
PHOMarking the edges of the pastry with a fork
Not available for books in FR
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EN_01231713_2980
PHOMarking the edges of the pastry with a fork all around the mold
Not available for books in FR
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EN_01231713_2981
PHOPricking the pastry base with a fork
Not available for books in FR
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EN_01231713_2982
PHOShortcrust pastry in a mould before baking
Not available for books in FR
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EN_01231713_2983
PHOCutting a piece of wax paper with scissors
Not available for books in FR
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EN_01231713_2984
PHOFolding in two the square piece of wax paper
Not available for books in FR
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EN_01231713_2986
PHOFolding the wax paper into a triangle
Not available for books in FR
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EN_01231713_2987
PHOFolding again the wax paper to obtain a small triangle cone
Not available for books in FR
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EN_01231713_2988
PHOPressing on the edges of the paper cone
Not available for books in FR
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EN_01231713_2989
PHOMeasuring and adjusting the point of the wax paper to the center of the saucepan
Not available for books in FR
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EN_01231713_2990
PHOCutting of the end of the wax paper to obtain the same diameter as the saucepan
Not available for books in FR
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EN_01231713_2991
PHOCutting of the tip of the paper to obtain a chimney
Not available for books in FR
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EN_01231713_2992
PHOUnfolding the wax paper to obtain a cover for the saucepan
Not available for books in FR
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EN_01231713_2993
PHOPinching the begining of a piping bag with a clothes peg
Not available for books in FR
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EN_01231713_2994
PHOFilling the piping bag with the help of a spatula
Not available for books in FR
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EN_01231713_2995
PHOScrapping the mixture off he spatula into the piping bag
Not available for books in FR
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EN_01231713_2996
PHOPressing and twisting the bag to gather together he mixture in the bag
Not available for books in FR
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EN_01231713_2998
PHOShaping the choux buns with the piping bag on a baking tray
Not available for books in FR
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EN_01231713_2999
PHOShaping the choux buns with the piping bag on a baking tray
Not available for books in FR
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EN_01231713_3000
PHOCoating the choux buns with melted butter using a brush
Not available for books in FR
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EN_01231713_3001
PHOMarking the top of the choux buns with a fork
Not available for books in FR
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EN_01231713_3003
PHOPreparing the piping bag by cutting off the corner
Not available for books in FR
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EN_01231713_3005
PHOTurning over the edge of the bag around one's fingers
Not available for books in FR
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EN_01231713_3006
PHOHeating a knob of butter in a frying-pan
Not available for books in FR
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EN_01231713_3007
PHODipping the fish fillet in flour and remove the surplus
Not available for books in FR
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EN_01231713_3009
PHODipping the fish fillet in the breadcrumbs and cover entirely
Not available for books in FR
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EN_01231713_3010
PHODipping the fish fillet in the breadcrumbs and cover entirely
Not available for books in FR
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EN_01231713_3011
PHOPan-frying the breaded fish in the hot butter and oil
Not available for books in FR
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EN_01231713_3012
PHODelicately turning over the fish fillet in the frying-pan
Not available for books in FR
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EN_01231713_3013
PHORegularly basting the breaded fish fillet with the cooking butter and oil
Not available for books in FR
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EN_01231713_3014
PHODelicately peeling a washed red pepper with a vegetable peeler
Not available for books in FR
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EN_01231713_3015
PHOPeeling as thin as possible to loose less flesh
Not available for books in FR
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EN_01231713_3016
PHORemoving all of the red pepper's skin
Not available for books in FR
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EN_01231713_3017
PHOCutting off the red pepper's peducle with a kitchen knife
Not available for books in FR
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EN_01231713_3018
PHORemoving the red pepper's peduncle and seeds
Not available for books in FR
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EN_01231713_3019
PHOCutting in half a peeled red pepper
Not available for books in FR
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EN_01231713_3020
PHORemoving the membrane and the seeds from the center of the red pepper
Not available for books in FR
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